Full-time Cafe Kitchen Manager

Job Summary

We are looking for a Kitchen Manager to take ownership of the day-to-day operations of our cafe kitchen! This is a hands-on leadership position responsible for keeping the kitchen organized, efficient, well-staffed, and consistently producing high-quality food.

The Kitchen Manager will work closely with the cafe owners to maintain food quality and safety standards, control labour and food costs, manage inventory and ordering, train and schedule kitchen staff, and ensure the kitchen is fully prepared for daily service.

The ideal candidate is organized, dependable, calm under pressure, and enjoys being actively involved in the kitchen.

Key Responsibilities

Kitchen Operations & Daily Service

• Oversee the daily operation of the cafe kitchen from opening through closing.
• Ensure the kitchen is fully prepared for service each day.
• Create and maintain daily and weekly prep lists based on expected sales and menu requirements.
• Organize prep, production, service, and closing duties to ensure an efficient workflow.
• Monitor food levels throughout service and ensure products are replenished as needed.
• Step into food preparation and service as required, particularly during busy periods.
• Ensure all menu items are prepared consistently according to established recipes and standards.
• Identify and resolve operational issues quickly and effectively.
• Maintain an organized, clean, and professional kitchen throughout the day.
• Assist with dishes, as needed.

Food Quality & Menu Standards

• Maintain consistent food quality, flavour, portion sizes, and presentation.
• Ensure recipes and portion specifications are followed by all kitchen staff.
• Regularly check prepared food for quality and freshness.
• Assist with developing and testing new menu items and seasonal specials.
• Help update recipes and kitchen procedures as menu items change.
• Ensure kitchen staff are properly trained on new menu items and procedures.
• Provide feedback to owners on menu items, customer feedback, and opportunities for improvement.

Inventory, Ordering & Food Cost

• Take responsibility for maintaining appropriate inventory levels.
• Complete regular inventory counts and communicate ordering requirements.
• Place or assist with weekly food and supply orders.
• Receive deliveries and ensure products are checked for quantity, quality, and freshness.
• Organize storage areas and ensure proper FIFO rotation.
• Monitor product usage, waste, spoilage, and portion sizes.
• Track and reduce unnecessary food waste.
• Work with ownership to maintain established food-cost targets.
• Identify opportunities to reduce costs without compromising food quality.
• Communicate shortages, price increases, or supplier issues to management.

Labour & Scheduling

• Assist with creating and maintaining the kitchen staff schedule.
• Ensure appropriate kitchen coverage based on projected sales and business levels.
• Monitor kitchen labour and help maintain established labour targets.
• Assign daily responsibilities and ensure staff remain productive during slower periods.
• Approve or coordinate shift changes in accordance with cafe policies.
• Communicate staffing concerns and scheduling needs to ownership.
• Help identify when additional staffing or reduced hours are required based on business levels.

Team Leadership & Training

• Lead the kitchen team by example and maintain a positive, respectful work environment.
• Train new kitchen employees on recipes, prep procedures, food safety, cleaning, and service standards.
• Ensure all kitchen employees understand their responsibilities.
• Provide ongoing coaching and feedback.
• Address performance or attendance issues promptly and professionally.
• Encourage teamwork and clear communication between the kitchen and front-of-house teams.
• Recognize strong performance and help develop staff skills.
• Ensure staff follow all cafe policies and procedures.

Food Safety & Cleanliness

• Maintain high standards of food safety, sanitation, and personal hygiene.
• Ensure food is properly labelled, dated, stored, and rotated.
• Monitor allergen procedures and ensure staff understand cross-contamination risks.
• Maintain cleaning and sanitation schedules in kitchen.
• Ensure all kitchen equipment, prep areas, refrigeration, storage areas, and floors are kept clean.
• Complete regular checks of refrigerators, freezers, dry storage, and food-preparation areas.
• Ensure the kitchen is prepared for health inspections and complies with applicable food safety regulations.
• Report equipment problems or maintenance concerns promptly.

Opening & Closing

Ensure opening and closing procedures are completed consistently, including:

• Kitchen equipment turned on/off as required.
• Prep completed for the following service.
• Food properly stored, labelled, and dated.
• Refrigeration and freezer areas organized.
• Dishes and equipment cleaned and put away.
• Garbage and recycling removed.
• Floors, counters, and food-preparation areas cleaned and sanitized.
• Kitchen secured properly at closing.

Communication & Teamwork

• Work closely with cafe owners and front-of-house supervisors to ensure smooth daily operations.
• Communicate menu shortages, 86'd items, prep issues, staffing concerns, and equipment problems promptly.
• Participate in regular management meetings and provide feedback on kitchen operations.
• Maintain clear communication regarding daily priorities and expectations.
• Help create a positive culture between the kitchen and front-of-house teams.
• Handle busy periods and unexpected issues calmly and professionally.

Key Performance Areas

The Kitchen Manager will be expected to take ownership of:

• Food quality and consistency
• Food safety and cleanliness
• Kitchen organization
• Prep and production
• Food costs and waste
• Kitchen labour
• Inventory and ordering
• Staff training, performance and scheduling
• Menu execution and creativity when creating menu items that suite the cafe
• Overall kitchen efficiency

Success in this position means the kitchen is prepared, organized, adequately staffed, cost-conscious, and consistently producing high-quality food.

Qualifications & Experience

• 2+ years of experience in a commercial kitchen, cafe, restaurant, or food-service environment.
• Previous supervisory or kitchen leadership experience preferred.
• Strong understanding of food preparation and kitchen operations.
• Strong knowledge of food safety and sanitation.
• Food Handler Certification required or must be obtained within the required timeframe.
• Experience with inventory, ordering, and food-cost management is an asset.
• Strong organizational and time-management skills.
• Ability to train and lead a team.
• Comfortable working independently and making decisions.
• Ability to work effectively in a busy, fast-paced environment.
• Strong communication skills.
• Reliable and dependable.
• Able to stand for extended periods and lift/carry food supplies and equipment as required.

The Right Person for This Role

We are looking for someone who takes ownership.

The Kitchen Manager should be comfortable being both a leader and a working member of the kitchen team. This isn't a position where you simply oversee what other people are doing — you will be expected to jump in during busy service, solve problems, train staff, and make sure the kitchen is set up for success every day.

The right candidate will be:

• Organized and proactive
• Calm under pressure
• Detail-oriented
• A strong communicator
• Comfortable giving direction
• Accountable and dependable
• Cost-conscious
• Passionate about good food
• Willing to lead by example
• Able to identify problems and find practical solutions

Pay: $20.00-$30.00 per hour

Expected hours: 40.0 per week

Benefits:

• Casual dress
• Company events
• Discounted or free food
• Store discount

Work Location: In person